Breaded ranch chicken

This chicken is very easy to make and it is super delicious !

Ingredients
1/2 cup Panko bread crumbs
1/4 cup grated parmesan cheese
2 tsp garlic powder
1 envelope Hidden Valley® Original Ranch® Seasoning Mix
5 tbsp butter, divided
6 boneless chicken breasts
Instructions
Melt 1 tbsp butter in a shallow bowl. In another shallow bowl, combine Panko, cheese, garlic powder, and Hidden Valley® Original Ranch® Seasoning Mix.
Dip chicken in butter, then roll in breading mixture to coat, pressing the breading into the chicken breast.
Melt remaining 4 tbsp butter in a large frying pan. Once melted, place breaded chicken into pan. Cook for about 5 minutes or until golden brown. Turn and cook for an additional 3-5 minutes. Chicken is cooked thoroughly when the center is no longer pink.



Picture and recipe courtesy of lovepomegranatehouse

Cheesy bbq beef bake

Tihs is one of my new go to recipes for a quick and easy meal. Plus it is super budget friendly to make and very filling.

Ingredients

1 can flaky biscuits (8 per pack)
1 1/2 pounds ground beef
1 cup kc masterpiece (or other sweet) BBQ sauce
1/4 cup yellow mustard
1 1/2 cup shredded sharp cheddar cheese
Instructions

In a very well greased casserole dish, lay out biscuits.
In a large pan, brown ground beef.
While beef cooks, smoosh biscuits to make a layer across the bottom of the pan.
Bake until very slightly browned, about 5 minutes, and set aside until beef is ready.
When ground beef is cooked, drain fat well.
Add BBQ sauce and mustard, stir well and taste- add more of either to taste.
Pour beef mixture into biscuit base.
Sprinkle shredded cheese on top.
Bake at 350 for 10-15 minutes, until cheese is melted.
Enjoy !

Recipe source : Pinterest

Slow cooker bbq spare ribs

I made these tonight for dinner and they were so amazing. It was one of the freezer/slow cooker meals i prepared a few weeks ago.They got eaten up so quick i wasnt even able to get a pic of them.

2 lbs country style pork ribs
1 1/2 c ketchup
1 1/2 tbls season all salt
1/2 c brown sugar
1/2 tsp liquid smoke
1/2 c white vinegar

In a bowl combine all the ingredients except the ribs.Place ribs in a gallon size freezer bag and pour the sauce over the ribs.Make sure bag is sealed and write cooking directions on the freezer bag with a sharpee marker. Thaw in fridge for 24 hour and dump everything in crockpot and cook on low 7 hours.

Freezer meals part one

Here are some of the freezer meals i have been making these past few days.I found these recipes on pinterest but i adapted all of them to make them suit what my family likes.

The first recipe i am sharing is for baked ziti. I added different things than the original recipe called for but i think it tastes good my way.

BAKED ZITI
1 box ziti noodles ( i used rigatoni because i didnt find ziti)
1 sm jar of alfredo sauce
1 sm container ricotta cheese
1 egg
2 15 oz can tomato sauce
1 pound shredded mozzerella cheese

In a large pot of water cook your noodles as directed on box. In a mixing bowl add your jar of alfredo,egg,tomato sauce and ricotta cheese. Mix well and set aside. Drain and rinse noodles and add them to the tomato sauce mixture. I used 2 of the 8x8 disposable foil pans and got 2 meals from this recipe. We only have 3 ppl in our family so if you have more to feed i would double the recipe and make it using 2 9x13 pans.

Once you put the noodles in your baking pans that you are using top each pan with the mozzerella cheese. I put 2 pieces of heavy duty foil over each pan and than i write the cooking directions on each pan.

* Thaw and top with fool bake at 400 for 1 hour or until cheese is bubbly.

CREAM CHEESE CHICKEN ENCHILADAS

1 cooked rotisserie chicken - Shredded
1 cube softened cream cheese
3 cups shredded cheddar cheese
2 cans red enchilada sauce
10 medium flour tortillas
* And what ever you want to garnish them with when you eat them.Sour cream,lettuce, olives etc

Place the shredded chicken in a lg bowl. Add the cream cheese and 1 can of enchilada sauce. Mix well ( this is the filling for your enchiladas.( I sometimes add a can of black beans rinsed and drained to the mixture as well)

Warm your tortillas in microwave for about 40 seconds so they dont break when you are rolling them. Place a generous scoop of filling in each tortilla . Roll up and place in your desired pan. I again use the disposable tin pans from the dollar store.Put a little bit of enchilada sauce in bottom of your pans. I put 5 enchiladas in each pan so we have enough for 2 meals. I than serve these with rice and beans for complete meal. Once you are done with the enchiladas pour some red sauce over them and top with cheese. Cover pans with heavy duty tin foil. And with sharpee marker write cooking directions.

* Unthaw and bake at 350 for 30 mins

TERIYAKI CHICKEN

4 boneless chicken breasts
1 sm bag baby carrots
2 lg cans pineapple chunks undrained
1 sm onion chunked - i do not like onions so i leave this out. I add a green pepper instead
1 cup teriyaki sauce

Place all ingredients in 2 resealable gallon-sized freezer bag. Mix together in bag and zip closed.
When ready to eat, remove from freezer and thaw in fridge overnight. Add 1/4 cup teriyaki sauce to the slow cooker and cook on low 6-7 hours. I like to serve min over rice. I write the cooking directions on the freezer bags.

Hearty beef stew

I love a good stew and when i was browsing the six sisters blog and found this recipe I could not wait to make it. The best thing is that this is a freezer meal.

Ingredients:
1 pound beef stew cubes
4 carrots, sliced
4 red potatoes, cut into large cubes
1 package dry onion soup mix
2 cans 98% fat-free cream of mushroom soup
1 (8 oz) can tomato sauce
1 (10 oz) package frozen green peas
Directions:
Place all ingredients in a resealable gallon-sized freezer bag. Mix together and zip bag closed. When ready to eat, remove from freezer and thaw in fridge for 24 hours. Cook on LOW for 7-10 hours (or HIGH for 5-6 hours).

Baked sweet and sour chicken

We love sweet and sour chicken at our house. I was in a freezer meal group awhile back and we were give this chicken and it was so tasty. The only thing i would do different is double the sweet and sour sauce recipe.

3 whole Boneless, Skinless Chicken Breasts
Salt And Pepper
1 cup Cornstarch
2 whole Eggs, Lightly Beaten
1/4 cup Canola Oil
FOR THE SAUCE:
3/4 cup Sugar
4 Tablespoons Ketchup
1/2 cup Vinegar
1 Tablespoon Soy Sauce
1 teaspoon Garlic Salt

Cut chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg (yes, this will be messy but it will be worth it, I promise!). Fry in a little oil until browned on all sides but not cooked through. Place in a single layer in a baking dish.
Mix sauce ingredients together and pour over chicken.
Bake for one hour at 325 degrees F. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced, about 6 to 8 minutes.

Honey lime chicken

Here is another great recipe that can also be used as a freezer meal. This recipe comes from happy money saver blog.

Ingredients:
4 Chicken Breasts, cut into strips
1 1/2 tsp garlic salt
1 Tbsp Oil
1 20 oz can pineapple tidbits, keep the juice!
1/4 cup honey
3 Tbsp Lime juice
2 Tbsp Soy Sauce
2 tsp Corn starch

Directions:
Cut the chicken into strips or bite sized peices and sprinkle with garlic salt. Heat oil in a skillet over med-high and add chicken. Cook chicken until golden brown. Drain the pineapple, keeping the juices. Add 1/4 cup of the pineapple juice to the skillet. Cover and simmer 6-8 minutes. Remove the chicken from the pan.
Add honey, lime juice, soy sauce, cornstarch and remainder of pineapple juice to the pan. Bring to a boil stirring constantly. Cook and stir until thick and clear, about one minute. Add chicken and pineapple tidbits last and heat through. Serve over hot rice and its cool to garnish with lime wedges or Chow Mein noodles.To freeze this recipe I will cook it all up as directed above. Then let it cool, and add it to a gallon size freezer bag. Label and freeze. Then all I have to do is warm it up when we have it for dinner with some fresh hot rice.